METHODWash the potatoes and finely slice in a food processor or use a mandolin. If you don’t have a food processor or mandolin, you can finely slice them by hand, however, they need to be very thin or they won’t crisp up properly in the oven.
Place the thin potato slices on a clean tea towel and use another clean tea towel to pat them dry.
Place the slices on a lined baking tray ensuring they don’t touch each other.
Brush each slice with a little olive oil then sprinkle with garlic granules, smoked paprika and sea salt flakes.
Bake in the top of the oven at 220°C/200° fan for 8-10 mins until crisp and golden, moving the slices around every now and then if some get browner than others. You might need to turn your oven down slightly if it gets too hot. Keep going until all your slices are baked.
TIP: keep your potato slices covered with a damp tea towel so they don’t go brown while you are waiting for the others to bake.
While the potatoes are baking, make the smoky beans. For this, fry the onion in 1 tbsp olive oil until soft and then add the red pepper.
After 3-4 minutes, add the garlic, spices and 1 tsp of the smoked paprika. Stir well then add the black beans, kidney beans, chopped tomatoes and tomato puree. Season and simmer gently for 10 minutes.
When you are ready to assemble, pile the baked potato crisps into a large glass dish and top with the beans.
Add the grated cheese and jalapenos and bake in the oven at 200°C/180° fan for 10 minutes until the cheese is melted.
Top with the sour cream, coriander, spring onions and tomato salsa and dig in!
Serves: 4
Preparation: 30 mins
Cooking: 45 mins
For the nachos:
2kg Albert Bartlett Rooster Potatoes
3 tsp smoked paprika (2 tsp for the potatoes, 1 tsp for the smoky beans)
2 tsp garlic granules
1 onion, chopped
1 red pepper, chopped
2 garlic cloves, finely chopped
1 heaped tsp ground coriander
1 heaped tsp ground cumin
1 tsp dried oregano
¼ tsp hot chilli powder
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 can chopped tomatoes
1 tbsp tomato puree
40g mature cheddar cheese, grated
2 tbsps jalapenos (optional)
Olive oil
Sea salt flakes
Pepper
For the tomato salsa:
½ red onion, finely chopped
250g cherry tomatoes, halved or quartered
1 lime
Handful of coriander, finely chopped
½ red chilli, finely chopped
To serve:
Sour cream
Handful of coriander
3 spring onions, finely sliced